Directions

1. Remove the seeds from the chile ancho, unveil them. 

   
   

   NOTE: It’s alright if some seeds are left on the chiles. Seeds can actually make your sauce spicier. Proceed with this step at your convenience. 

2. In a pot of boiling water in medium heat, place the chile anchos along with half an onion and two cloves of garlic.

3. Cut the tomatoes in four equal parts and place them inside the pot with the rest of the ingredients.

4. Let boil for approximately 10-15 minutes.

5. In the meantime, cut the avocado in thin slices, as well as the rest of the onion.

6. Slice the cheese in a bowl.

7. When ready, place the chiles inside the blender with the added ingredients. Add a small amount of water (you can use the same water you used to boil the chiles) and blend until the density of the salsa is soft.

8. Add a small amount of olive oil to a pan and place the sauce in. If the chilies were not well ground, it is necessary to pass it through a fine strainer.

   
   

   NOTE: Make sure to menear your salsa so it won’t stick to the pan and burn.

9. Let boil for 10 minutes and add salt. 

   
   

   NOTE: Measure at your preference.

10. Add in half a tablespoon of Knorr Chicken Flavor Bouillon for a little bit of more flavor.

11. In the meantime, grab about three baked tostadas and break them into medium pieces.

12. Add a small amount of water to your sauce. 

    
    

    NOTE: The chile sauce shouldn’t be too thick nor too soft. 

13. When ready, place a good amount of your Chile Ancho sauce in the middle of the broken baked tostadas. 

    
    

    NOTE: Make sure to distribute evenly.

14. Add the rest of your ingredients: Sliced onion, panela cheese, diced avocado and a teaspoon of crema la vaquita. Delicious!